VUE DE MONDE

This is a fascinating dessert to finish an outstanding dinner at Vue de Monde in Melbourne, the wizardry of Chef & Owner Shannon Bennett. We were at VDM a couple of years ago and were mesmerized by his modern interpretation of classic French cuisine. The ingredients are all in the recipes, the words are all in the menu but the flavors, the presentation and most importantly, the
creativity are simply superb. Chef Bennett has worked in England & France with such culinary icons as Albert Roux, John Burton Race & Marco Pierre White ... In his recent book 'My French Vue' (after 'My Vue' back in 2004) he said one of his principal motivations 'is to put Melbourne on the global culinary map'. I tried his recipes and am completely on board with his
contention that ... 'the principles of fine dining and an appreciation of the finer things in life can be a regular feature in every household, at every table'. Way to go, Chef!

These 3 pictures will help to describe 'Tartare de Fraise et Chocolat Blanc Chaud' ... or for us earthlings ... Tartare of Strawberry with White Chocolate & Mascapone Mousse, finish with Basil Oil. The dessert is served on a unique dish with the white chocolate which, as taught at LCB, cannot be labelled chocolate because there is 0% cocoa. 'White Mass' is the appropriate term, per Chef Didier from Belgium, who knows chocolate!

Once the dish is in place a waiter will arrive with a bottle of lush green liquid, Basil Oil, which he pours over the white mass. Like acid the oil quickly eats away the cover, to reveal the mousse inside. Voila, it was magic! The counterpoint of sweetness from the ingredients is as unforgettable as the visual effect because the dessert, literally, 'finishes' in front of you. If you have the chance Vue de Monde is an absolute 'must' .... wait till you see the wine list!